Cheese Ravioli

Some nights you need dinner on the table fast and you need it to taste like you tried. This is that dinner.

Store-bought cheese ravioli gets draped in a creamy sauce made from cheddar soup, milk, and melted mozzarella, seasoned with Italian herbs.

The whole thing comes together in one saucepan while the ravioli boils. Pour it over, shower on Parmesan, and watch the family inhale it.

No shame in the shortcut game. This is genuinely satisfying.

Kitchen Tips

• Stir the cheese sauce constantly over low heat so the mozzarella melts smooth instead of clumping
• Don’t overcook the ravioli since they’ll continue softening once the hot sauce hits them
• Use whole milk for the richest, creamiest sauce

Variations

• Toss in a handful of baby spinach or frozen peas right before serving for color and nutrition
• Brown some Italian sausage and scatter it on top for a heartier meal
• Use mushroom ravioli or spinach ravioli instead of plain cheese for extra flavor